My husband can be very picky with his lunches. sometimes i struggle to get all the apples out of the fridge before they turn soft (helloooooo apple pie!) and i often end up with a pile of bananas in the freezer because they have become 'too yellow'. this is fine, because when i was growing up, a growing pile of bananas in the freezer meant we would soon be having something delicous, like banana bread or pancakes.somehow, dispite the fact that it was made from leftovers, how banana bread from the over was always the best breakfast in the world. dense, moist and fragarant. add a schmear of butter and you were eating the breakfast of kings.Usually i will take the banana right out of the freezer and start peeling. this is a bad idea for two reasons. one little bits of peel tend to stick to the frozen fruit, and two, very numb fngure tips. try to control your enthusiasm a bit and run the bananas under hot water before peelingthis is a double batch (i waited until we has ALOT of bananas) and can easily be cut in half to make 2 small loaves or one large loaf...its good though, and goes fast, so i would reccomend the double.

before starting, add your milk to a measuring cup and add the vinigar, let this sit 10 minutes before mixing into batter. you can also sub this mixute out for buttermilk, but i tend to never have it.preheat the oven to 350 degreespeel the bananas and add to the bowl of your mixer, mix on meduim until smoothed. add eggs, sugars, sour cream, milk, softened butter, vanilla, spices, salt, baking soda and flour,continue to mix for 10-15 minutes until smoothed overall, but still containing lumps (those are the good parts) scrape down the sides of your mixing bowl as needed.grease 2 large or three small loaf pans, and fill half way with batter. sprinkle tops with oatmeal if desired.bake for 70 minutes, or until a toothpick stuck in the center comes out clean. check every 10 minutes after 50, as all ovens differ.